For the filling, preheat the oven to 180 °C (or 360 °F). Peel the pumpkin and cut it into chunks. Bake it in the oven until it is soft.

Mash the pumpkin with the help of a fork. Mix it with 3 tbsp. finely sliced rocket salad and a pinch of nutmeg.

For the ravioli dough, knead the flour, eggs and a pinch of salt until you have a smooth, bouncy dough. It is easiest to use a hand mixer here.

Cover the dough and let it rest for 30 minutes.

Take a small piece of dough. Use a rolling pin and roll it out as thinly as possible.

Take a knife and a glass or mug and cut out dough circles of about 7cm in diameter.

Add a teaspoon of filling to each circle.

Fold each ravioli and press the edges together properly.

Cook the ravioli in boiling salt water for about 4 minutes.

In a little pot, heat up 30 g butter for each portion until it is brown.

Pour the butter over the ravioli and serve it together with some finely sliced rocket salad and freshly grated Parmesan cheese.